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FEAST ING It’s the season for hearty dishes, shared plates and food to warm the soul. Peter Rowland Catering Group Executive Sous Chef, Matthew Haigh shares his seasonal tips for bringing some hot hospitality to the table. “Winter is a great time to change the way you serve your food as well as the types of dishes you select for your guests,” says Matthew. This season, PRC’s head chef suggests giant grazing tables to get guests mingling with red wine, seek out spicy canapés to warm things up a little or tantalise guests by using seasonal ingredients such as truffles. “Bountiful shared platters also works perfectly for wintry fare and it’s a great way to make any style of lunch or dinner event more relaxed and convivial,” he adds. Comfort food never goes astray during winter either – “Our winter desserts from our cocktail menus through to banquets are transforming traditional favourites into something far more glamorous.” And don’t forget to add a warming drink to the menu during winter events. Mulled wine, dark spirit cocktails. The options are endless. Check out PRC’s latest menus that can be delivered anywhere, anytime here.
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